Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Gluten- free and meat-free, this hearty chili is full of corn, beans, onion, and bell pepper and is ready in about 25 minutes.  The recipe does call for Worcestershire sauce, so be sure to use a brand that does not contain gluten.

Christine Rothenberg
Recipe by Coastal Living October 2009

Gallery

Credit: Thayer Gowdy; Styling: Mindi Shapiro Levine

Recipe Summary test

prep:
4 mins
cook:
20 mins
total:
24 mins
Yield:
Makes 11 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

    Advertisement
  • Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.

  • Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.

Advertisement